Name: Gluten-Free Corn Muffins with Jalapeno and Cheese
Ingredients: Cornmeal Mixture:; 1 cup fine or medium-grind yellow cornmeal; 1 (14.75 oz) can cream style corn (See note above); 1/4 cup low fat buttermilk; Dry Ingredients:; 1-1/2 cups all-purpose flour or gluten-free flour blend (See note above); 2 tbsp granulated cane sugar; 1-1/2 tsp baking powder; 1-1/2 tsp baking soda; 1 tsp kosher or fine sea salt; Liquids:; 1 large egg; 1/2 cup skim milk; Add-Ins (optional - add whatever you like):; 2 tsp canned chopped jalapeno peppers or mild green chiles, drained, or to taste; 2 green onions, thinly sliced; 1/2 red bell pepper, cup finely minced; 2 to 4 oz sharp cheddar cheese, finely shredded